Slow Cooker Tuscan Chicken Meatballs with Gnocchi

• servings: 6 servings
• active time: 25 minutes
• total time: 3 hours 40 minutes

Ingredients

1 large egg

1/4 cup bread crumbs

1/4 cup onion

2 tablespoons finely chopped dried tomatoes

2 tablespoons milk

1 tablespoon grated Parmesan cheese

1 clove garlic, minced

1/2 teaspoon I talian seasoning

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound ground chicken

2 1/4 cups reduced sodium chicken broth

1/2 cup heavy cream

1/4 cup white wine

1/3 cup chopped dried tomatoes

1/2 teaspoon I talian seasoning

1 (16-ounce) package shelf-stable potato gnocchi

1 (5 ounce) package baby spinach

1/2 cup grated Parmesan cheese

Directions

Gather all ingredients.

For meatballs, preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch baking pan with parchment paper.

Combine egg, bread crumbs, onion, 2 tablespoons dried tomatoes, milk, 1 tablespoon Parmesan cheese, garlic, 1/2 teaspoon Italian seasoning, salt and pepper in a bowl.

Add chicken, mix well. Shape mixture into 20 1 1/2-inch meatballs. Place in the prepared baking pan.

Bake in the preheated oven until set and lightly browned (they don’t have to be done at this point), about 15 minutes.

Add meatballs to a 3 1/2- to 4-quart slow cooker. Add broth, cream, wine, 1/3 cup dried tomatoes, and 1/2 teaspoon Italian seasoning. Cover and cook on Low 6 hours or on High 3 hours.

If using Low, turn to High. Add gnocchi. Cover and cook 20 minutes.

Stir in spinach and Parmesan cheese.

Serve hot and enjoy!

Nutrition

• Calories: 460 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 165 mg
• Sodium: 610 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 29 g